Inside Skirt Steak | Texas Wagyu & TW Platinum
$56.00
Texas Wagyu Inside Skirt Steak
The undisputed king of the sizzle platter, redefined with world-class marbling. Revered by pitmasters and executive chefs as the premier cut for authentic fajitas, arrachera, and high-heat live-fire grilling, the inside skirt steak (transversus abdominis) is famous for its distinct, coarse grain and deeply satisfying, robust beef flavor.
While conventional grocery store skirt steak can run lean and quickly turn tough or chewy, the G Five Texas Wagyu Inside Skirt completely changes the game. By infusing this textured, open grain with dense webs of low-melting Wagyu fat, every fiber self-bastes over screaming heat. The result is an intensely flavorful, deeply caramelized steak that carves into tender, buttery ribbons dripping with savory juices.
Choose Your Marbling Tier
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Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier weaves rich ribbons of creamy marbling throughout the cut’s signature coarse grain. It strikes the ultimate balance: an outrageously juicy, buttery bite supported by the bold, savory beef punch that skirt steak purists crave.
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Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat saturate every millimeter of the muscle. Over high heat, the fat liquefies into savory tallow, transforming this traditionally rustic cut into an exceptionally velvety, fork-tender steakhouse delicacy.
The G Five 50/50 Heritage Advantage
While pure Wagyu is celebrated for delicate softness, crossing it with premier American cattle creates the ideal high-heat grilling steak:
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50% Texas Angus Backbone: Provides the deep, earthy, mineral-rich beef presence that stands tall against bold marinades, charred crusts, citrus, garlic, and wood smoke.
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50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the steak stays succulent and moist throughout cooking rather than drying out.
Product Highlights
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The Ultimate Fajita & Carne Asada Cut: The standard against which all fajita meat is judged. Delivers unmatched juiciness for upscale tacos, chimichurri platters, or Asian stir-fries.
Specifications
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Cut: Whole Inside Skirt Steak (Boneless, Peeled)
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Pitmaster’s High-Heat Searing & Carving Guide
Because the inside skirt is a relatively thin cut with long, continuous muscle fibers, high heat, a brief cook time, and slicing against the grain are critical.
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Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20–30 minutes before cooking to take off the refrigerator chill.
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Season or Marinate: Pat bone-dry on both sides with paper towels. Season generously with G5 SPG Seasoning—or marinate for 2 to 4 hours in lime juice, garlic, cilantro, and olive oil.
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Screaming-Hot Flash Sear: Heat a heavy cast iron skillet with a spoonful of G5 Wagyu Beef Tallow (or prepare your grill for maximum direct heat, 500°F+). Sear undisturbed for 2 to 3 minutes per side to build a deep, charred mahogany crust.
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Target Temperature: Skirt steak is at its absolute best at medium-rare (130°F–135°F internal). Avoid cooking past medium, as high internal temperatures will cause the long muscle fibers to contract and tighten.
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Rest & Carve Across the Grain: Rest on a cutting board for 5 to 7 minutes to allow the juices to settle. Crucial Step: Locate the parallel grain of the meat. Carve thin, pencil-width slices strictly against the grain (perpendicular to the muscle fibers) to shorten the grain and deliver an effortless, tender bite.